Science and strategies for safe food

Content: Cover
 Half Title 
 Title Page 
 Copyright Page 
 Table of Contents 
 List of Figures 
 Foreword 
 Preface 
 Author 
 Chapter 1: Food, Environment, and Health 
 1.1 Components of Food 
 1.1.1 Carbohydrates 
 1.1.2 Fats 
 1.1.3 Proteins 
 1.1.4 Vitamins 
 1.1.5 Minerals 1.1.6 Water 1.1.7 Roughage 
 1.2 Food Security: Hunger and Access to Food 
 1.3 Food Systems, Nutrition, and Public Health 
 1.4 Impact of Diet and Food Choices on Our Environment 
 1.5 Working Together Toward a Food System That Nurtures Health and Sustainability 
 References Chapter 2: Principles of Food Safety 2.1 Farming, Supply Chain, and Food Safety 
 2.2 Agriculture Practices and Food Safety 
 2.3 Common Hazards to the Safety of Food 
 2.4 Foodborne Outbreak 
 2.5 Food Sanitation, Safety, and Hygiene 
 2.5.1 Principles of Food Hygiene 2.5.2 Sanitation Facilities and Pest Management 2.5.3 Principles of Food Facility Design for Proper Sanitation 
 2.6 Food Safety Programs and Hazard Analysis and Critical Control Points 
 2.6.1 Prerequisite Programs 
 2.6.2 Good Manufacturing Practices 
 2.6.3 Good Hygienic Practices 2.6.3.1 Sanitary Standard Operating Procedures 2.6.3.2 Preoperational SSOPs 
 2.6.3.3 Operational SSOPs 
 2.6.4 Hazard Analysis and Critical Control Points 
 2.6.4.1 Principles of HACCP 
 2.6.4.1.1 Principle 1: Conduct a Hazard Analysis and Risk Assessment